Tomato Salad

This recipe is not really Chinese, but with summer tomatoes in abundance, it seems absolutely right here! If you have a garden or a farmers’ market nearby, this recipe is perfect for using up those gorgeous “take me home and eat me now” tomatoes. If you buy tomatoes at a conventional grocery, make sure they are fully ripe – the refrigerator does nothing to enhance their flavor or texture!

You can use beefsteaks, Japanese, lemon boys, or any of the deeply flavorful varieties of heirloom tomatoes, or mix it up for a fun color palette. Small grape and cherry tomatoes are delicious this way, too – simply cut in 1/2 and don’t remove the seeds.


  • 3-4 large, ripe tomatoes, about 1.5 lb total
  • 1 medium onion, about 1/2 lb



  1. Cut the tomatoes in 1/2 crosswise, then scoop out the seeds and pulp with your fingers or a small spoon.
  2. Cut the halves into 1/2″ dice and place in a shallow serving bowl.
  3. Cut the onion into 1/4″ dice and mix with the dressing ingredients.
  4. Pour the dressing over the salad and let it rest for 30 m at room temperature.
  5. It looks pretty to serve the salad at the table as it is, but be sure to give it a gentle mix before people dig in.

nutritional data:

This recipe is about as healthy as they come – no added fat or sodium in sight, and lots of vitamins! If you’re watching your sugar intake, you can reduce or eliminate the honey, but it adds a lovely note if you leave it in. This is a perfect dish to accompany one that has a higher proportion of fats and salt, such as the Stirfried Beef with Onions.

The figures below use cider vinegar (rice wine vinegar not being available on my program!) and assume the dish serves 4 as part of a larger meal.

  • Total calories 59, calories from fat 3
  • Total fat 0 g, saturated fat 0 g
  • Cholesterol 0 mg
  • Sodium 11 mg
  • Total carbs 13 g, dietary fiber 3 g, sugars 8 g
  • Total protein 2 g

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